Recipes‎ > ‎


Fruit salsa

Makes about 5 c

2 c diced fresh pineapple

1 c diced cantaloupe

1/2 large sweet onion, diced

2 medium tomatoes, diced

1 jalapeno pepper, minced

1/4 c-1/2 c chopped fresh cilantro, to taste

3/4 ts-1 tsp ground cumin, to taste

1 tsp minced garlic

1/2 tsp salt
  1. Combine all ingredients.
  2. Cover and refrigerate at least 1 hour before serving.

Melon soup

Makes 4 servings

1 large ripe cantaloupe

1/4 c orange juice

1/4 c honey, or to taste

1/4 c cream

Nasturtium blossoms or cinnamon for garnish
  1. Remove cantaloupe pulp, being careful not to use any green flesh near the rind. Puree in food processor.
  2. Add orange juice, honey and cream. (If the melon is very ripe and full-flavored, the honey can be omitted. Taste before adding.) Pulse until blended.
  3. Serve chilled in glass bowls with a washed nasturtium blossom on top, or sprinkle cinnamon very lightly on top.

Cantaloupe Ice Cream

Makes 2 quarts

1 medium, ripe cantaloupe

2 Tbsp fresh lemon juice

1/2 c sugar

1/4 c honey

3 c half & half

1/2 tsp vanilla
  1. Cut open cantaloupe; scrape out and discard seeds. Cut pulp from rind and into chunks. Puree with lemon juice until amost smooth.
  2. In a large bowl, combine sugar, honey and half & half. Add puree and vanilla. Stir until sugar dissolves.
  3. Pour into ice cream freezer canister and freeze according to manufacturer’s directions.